pasta….if i actually post each time i make or eat pasta, lets just say this blog will be overflowing with pasta posts…..it is this very wariness that has reigned me in…so much so, that i have just two posts with pasta…..to me it is comfort food at its exotic best….it can take on so many avatars, be fiery, demure, mild, kaliedoscopic and yet each time utterly fulfilling…..
with K working himself (and me) crazy…most saturday’s i am left to my own devices….rustling up something for one person isnt half as heartbreaking as eating a solitary meal….most people i know loathe it…but most times we just cant help it…..
this afternoon, to feed myself i looked through my grocery cupboard (since there were no leftovers in the fridge) and found some tagliatelle pasta (the flat ribbon shaped pasta)….K loves this and this is his favourite shaped pasta….it was too little for two people and since i have reduced the intake of carbs, it would do nicely for my lunch…i wouldnt have touched it with a bargepole if it wasnt made of 100% whole wheat either……
i’m not too fond of an overdose of cream and cheese…. i prefer the tangy spicy versions…so i more or less gravitated towards this since i was cooking for myself….. suddenly i was enthu about making lunch for myself…and even told K to hang up cos i was savouring it when he called while i was chomping away…..
this is my entry to the Mingle at Meeta’s.…the theme this month is one dish dinners
Spicy Tagliatelle with Vegetables
ingredients: (2 smaller or 1 really large portion)
2 cups cooked tagliatelle pasta (cooked in salted water with 1/2 t oil)
2 cups assorted chopped vegetables of choice (i used mushroom, baby corn, red, green and yellow capsicum)
1/2 cup onion cubed
1 T onion leeks (green parts only)
1 t oregano
1 T capers (optional, drained and rinsed)
2/3 cup tomato puree (mine was home made, if using store bought, 1/2 c should suffice)
1 T finely chopped garlic
1/2 t chilli powder (optional)
1/2 t sugar
1 T olive oil
salt to taste
in a pan, heat the oil and saute the onions and garlic for a minute, add the vegetables and saute for another minute. add th tomato puree, chilli powder, salt and sugar and cook stirring till the veggies are tender and the sauce is cooked. add the pasta and toss well. add the oregano and capers, mix. transfer to serving bowls and serve hot. serve with garlic bread for a fabulous treat.